Delicious and Yummy Biryani


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An irrestible blend of aroma and flavours along with great taste makes arati's biryani a must try!

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Delicious and Yummy Biryani recipe - How to make Delicious and Yummy Biryani

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Koftas
3/4 cup soaked chick peas
1 onion
1 slit green chilli
2 tbsp chopped coriander (dhania)
3 garlic (lehsun) cloves
1/2 tsp lemon juice
salt to taste
oil for cooking

For The Rice
1 cup long grained rice (basmati)
2 cloves (laung / lavang)
2 bay leaves
salt to taste

Other Ingredients
1/2 cup chopped mint leaves (phudina) leaves
1/3 cup milk
1 tbsp butter
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands

For The Gravy
1/4 cup finely chopped onions
1/2 cup tomatoes puree
1 tsp grated ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 tsp garam masala
2 cups chopped spinach (palak)
1/3 cup fresh cream
2 tbsp oil
salt to taste
Method
For the koftas

    For the koftas
  1. Combine all the ingredients in a blender and grind to a smooth paste.
  2. Divide the mixture into equal portions and shape them into small round balls.
  3. Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
  4. Drain on an absorbent paper and keep aside.

For the gravy

    For the gravy
  1. Heat the oil in a broad pan, add the onions and saute till translucent.
  2. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
  3. Add the garam masala and spinach and saute for more 2 minutes.
  4. Add the cream and salt, mix well and keep aside.

For the rice

    For the rice
  1. Clean and wash the rice.
  2. Combine the rice, cloves, bay leaves, salt and 2 cups of water in a deep pan and bring to a boil and simmer till the rice is almost cooked.
  3. Keep aside.

How to proceed

    How to proceed
  1. In a greased bowl, spread the half the rice to form one even layer.
  2. Arrange all the koftas over the rice.
  3. Spoon the gravy on top and sprinkle the mint leaves.
  4. Spread another layer of rice evenly on top.
  5. In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
  6. Pour over the layered biryani.
  7. Cover with a tight lid and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
  8. Serve hot.


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This recipe was contributed by arati on 26 Jul 2011


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